Happy Meatless Monday, everyone!
A while back, I was getting more requests for “meaty” recipes – pork, chicken, seafood. So, if you haven’t noticed, I’ve been ramping up the “meaty” recipes.
Now, I’m getting more requests for vegan and vegetarian meals! And because I’m all about making recipes that both you AND I would enjoy, I’m sharing a ridiculously delicious salad from my friend Gena’s recently new cookbook, Power Plates!
Gena wrote the vegan cookbook for Food52 and that’s when I first met her, because we have the same publisher – and that cookbook was like a work of art! She’s a talented blogger, cookbook author, and a really gentle, sweet soul! She also happens to live in NYC, so she’s close by!
Her cookbook, Power Plates, is full of 100 nutritionally balanced, one-dish vegan meals. All of the recipes are super approachable, so if you’re looking for some vegan inspiration, this is it!
Instead of using shredded carrots, of course, I spiralized my carrots which give the dish a heartier feel and a crunchier consistency. If you let the carrots and greens sit for a few minutes, the dressing softens the carrot noodles so they’re not as crunchy.
The tahini dressing is one of those dressings you’re going to want to bookmark and use over and over again (and you all know about my tahini obsession, anyway, if you follow me on Instagram.)
This is my second full week of being back full-time with Inspiralized and I have to say, every day is getting easier with the nanny. By the end of last week, she knew when he was hungry, tired, or just bored. She caught on to his little quirks quickly and since I’m home, I get to overhear her playing with him (and of course, checking in on the Nest cam) and she’s so loving, caring, and sweet with Luca. I couldn’t be happier and feel blessed to have found such a lovely person to take care of Luca. She’s quickly becoming part of the family!
Cheers to a healthy week – and I highly recommend Gena’s new cookbook, Power Plates!
Roasted Cauliflower and Carrot Noodle Salad with Lentils
- 1 medium cauliflower chopped into small pieces
- 2 tablespoons olive oil
- 1 tablespoon finely grated lemon zest
- 2 teaspoons ground cumin
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 2/3 cup dried brown or green lentils
- 2 cups water
- 1 bay leaf
- 2 cups firmly packed baby arugula
- ½ small bunch kale stemmed and finely chopped
- 2 carrots peeled, Blade D, noodles trimmed
- For the dressing:
- ¼ cup warm water plus more if needed
- ¼ cup tahini
- 1 clove garlic finely minced
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon maple syrup
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. In a large bowl, toss the cauliflower with the oil until evenly coated. Sprinkle with the lemon zest, cumin, salt, and pepper and toss again. Bake for 30 minutes, until the edges of the cauliflower are beginning to brown and crisp,s tirring once halfway through the baking time.
- Meanwhile, add the lentils, water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to a simmer and cook for about 20 minutes or until tender.
- Put the arugula, kale, and carrot noodles in a large bowl.
- To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency.
- Pour half of the dressing over the arugula mixture and use your hands to massage it into the vegetables until they’ve softened. Add the cauliflower, the lentils, and the rest of the dressing and toss gently until well combined. Divide into bowls. Serve right away.